Main
Bifana (Portugal)
- Preparation time
- 45 min
- Servings
- serves 4
Ingredients
- Pork — to buy600 g
- Garlic — to buy3 gousses
- Piri-piri chili — to buy1
- Paprika — to buy1 c. à c.
- Feuille de laurier — to buy1 feuille
- White wine — to buy100 ml
- Neutral oil — to buy2 c. à s.
- Bread — to buy4
Preparation
In a dish, mix the crushed garlic, crumbled piri-piri, paprika, crumbled bay leaf and white wine to make the marinade.
Add the thin pork slices, coat them well in the marinade, cover and marinate for at least 30 minutes in the fridge (ideally 2 hours for more flavour).
Heat the oil over high heat in a pan and brown the pork slices, in batches so as not to overcrowd the pan, for 2-3 minutes per side, until fully cooked and caramelised on the surface.
Set the meat aside somewhere warm, pour the remaining strained marinade into the pan and let it reduce for 2-3 minutes over high heat until slightly thickened.
Return the pork slices to the reduced sauce to coat them well.
Quickly warm the bread (a papo-seco roll if you can find one, otherwise a small crusty roll), cut it in half and fill it generously with the pork slices.
Drizzle with the remaining pan juices and serve immediately, optionally with a little mustard on the side.